Responsibilities * Preparing, cooking and presenting dishes within your speciality * Managing and training any demi-chef de parties or commis working with you * Helping the sous chef andhead chefto develop new dishes and menus * Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety * Monitoring portion and waste control to maintain profit...
Posted by:REGENCY INTERNATIONAL HOTEL TERENGGANU SDN BHD
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